First, beat the hell out of that steak! Get it at least 1/2″ thick if not thinner. Mix shallots, garlic, parsley, sage and oil in a small bowl. Spread that mixture over the steak evenly.

Layer prosciutto over herb mix then layer provolone. Tightly roll the steak away from you securing the “innards”. Secure with butchers twine every 2″. (I asked for the twine at the meat counter of Hy-Vee and he cut me what I needed…..free of charge.)